Horseradish and Salt-Crusted Prime Rib

Ingredients

• 1 (3-rib) prime rib beef roast
• about 6 pounds
• 4 red onions
• halved
• 4 carrots
• cut in chunks
• 4 parsnips
• cut in chunks
• 2 heads garlic
• halved
• 1/2 cup prepared horseradish
• 5 garlic cloves
• finely chopped
• 2 sprigs fresh rosemary
• chopped
• 4 sprigs fresh thyme
• chopped
• 1/2 cup kosher salt
• 2 tablespoons freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• plus more for drizzling

Instructions

1. Preheat oven to 325 degrees F.
2. Put the onions, carrots, parsnips, and garlic into the bottom of a large roasting pan.
3. Place the roast, rib side down, on top of the vegetables.
4. In a small bowl mash together the horseradish, garlic, rosemary, thyme, salt, pepper, and olive oil to make a paste.
5. Smear the paste generously over the entire roast and drizzle with some extra oil.
6. Roast for about 1 1/2 to 2 hours or approximately 20 minutes per pound for medium-rare.
7. Check the internal temperature of the roast in several places with an instant-read thermometer, it should register 125 degrees F. for medium rare.
8. Remove the beef to a carving board, cover it with foil, and allow it to rest for 20 minutes.
9. Note: the internal temperature of the meat will continue to rise about 10 degrees.
10. Remove the vegetables and set aside.
11. Pour the pan juices into a fat separator and set aside to allow the fat and beef juices to separate.
12. Use the juices to serve with the meat and save the fat for Yorkshire pudding.